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Pulled BBQ Chicken Buns

Pulled BBQ Chicken Buns

with Zesty Slaw and Chips

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Tags:Family Friendly
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

Mild Paprika

3 unit(s)

Chicken Thigh

120 grams

Coleslaw Mix

½ unit(s)

Lime

75 grams

Soured Cream

(ContainsMilk)

2 sachet

BBQ Sauce

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3152 kJ
Energy (kcal)753 kcal
Fat27.0 g
of which saturates10.0 g
Carbohydrate91 g
of which sugars15.0 g
Protein39 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Medium Bowl
Spoon
Small Bowl
Zester
Fork
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, sprinkle over the paprika, season with salt and pepper then toss to coat. Spread out in a single layer and, when hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway. TIP: Use two baking trays if necessary, you want the chips nicely spread out.

2

Meanwhile, lay the chicken thighs flat onto a baking tray, drizzle with oil and season with salt and pepper. Roast them on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

While the chicken and chips cook, pop the coleslaw mix into a medium bowl. Zest and and halve the lime. Reserve 2 tbsp of soured cream in a small bowl. Add the lime zest and remaining soured cream to the coleslaw mix. Squeeze in some lime juice and season with salt and pepper, mixing well to combine. Taste and add more lime juice, salt or pepper if needed. Leave your zesty slaw to one side for now.

4

Once the chicken is cooked, remove it from the oven and place onto a board. Use 2 forks to gently pull the chicken apart. Once you have pulled apart all the chicken, pop it into a medium bowl. Add the BBQ sauce and mix well to coat all of the chicken in the sauce. Cover with foil to keep warm.

5

Just before serving, cut the burger buns in half. Pop them into your oven to warm, 2-3 mins.

6

When ready, pop the buns onto your plates. Pile the pulled BBQ chicken onto the bottom half of your buns. Spread the reserved soured cream onto the top half of the buns and sandwich together. If you have any lime left, cut into wedges. Serve the BBQ chicken buns with the paprika chips, zesty slaw and any remaining lime wedges alongside. Enjoy!